The lazy days of summer are upon us. The temps here in Tennessee are exceeding the 90 degree mark on the thermometer. Being in a hot kitchen is the last thing anyone wants to do. Unless you have it in your head that you must have a banana coconut cream pie. The hot weather is demanding it of you. There is no shaking this temptation off. So, into the kitchen you go. Actually, that all is about me. I had to make this pie. The bananas were sitting on the counter either ready for banana bread or a pie. The pie won.
Banana coconut cream pie is the just right combination for a summer treat. A little bit tropical with the coconut and banana. A smooth, cold and creamy treat. It is actually very easy to make. Grab some milk, eggs, bananas and coconut. You are pretty much half way there.
Now you do need a baked pie crust. Preferably one that is made from scratch. But if use a store bought one if you must. Trust me, making a pie crust is not that hard. It’s kinda fun. Check out my tips for making a pie crust. Now either make a pie crust or make the long trip to the store to buy one. Either way I’ll wait till your pie crust is ready to be filled. That is the first step.
Banana Coconut Cream Pie Basics
Making a cream pie is really simple. In a medium size saucepan, whisk together sugar, cornstarch and salt. Place saucepan on stove and slowly add milk to dry mixture. Whisking till smooth. Cook this using medium heat. You know, not too hot, just right heat. You don’t want the milk to scorch. What a mess that makes of a saucepan. Whisk the milk mixture continually till boils and is thick. Remove pan from heat.
Use Cornstarch Not Flour
Just a side note here. A cream pie must use cornstarch not flour as a thickener. Do not be like me and think the two are interchangeable. They are not. Yes, I used flour in this pie. Cornstarch will ensure your pie sets and solidifies. Mine did not because I used flour. The only way I could salvage the pie was to freeze it and then I could store it in the refrigerator. It still tasted wonderful but I went the hard way to get there. Again use cornstarch not flour as a thickener. Learn from my mistake.
To keep from dirtying too many bowls, I separated my eggs into the measuring cup I used for the milk.
The egg yolks have to be added to the cooked milk mixture to make pudding. First, the eggs must be tempered so they do not cook when added to the hot milk mixture. Try to mix cooked egg yolks into hot milk. They don’t play well together. So, temper instead. Add a 1/4 cup of the milk mixture to the eggs yolks in a separate bowl or measuring cup. This will warm them without cooking them. Now go ahead and add this to the rest of the milk mixture.
Add the coconut to the pudding. Whisk together well.
Go ahead and slice a couple of bananas into the bottom of the baked pie crust. Sliced bananas are so pretty.
Pour the pudding over the bananas in the baked pie shell. My mouth is watering already.
Let the pie sit on the counter for about thirty minutes to cool. Now place the pie into the refrigerator and wait. Yes, the pie needs to set. Kinda like jello only better.
The pie should be ready to eat in 3 to 4 hours. You did use cornstarch, right? I made that clear. Okay. Just making sure.
There you have it. Banana Coconut Cream Pie. Sorry no frou frou here. No whipped cream, I mean. This pie doesn’t need any frou frou. Trust me. Add the whipped cream if you must. But really, it doesn’t need it.